【初めての土佐必見‼︎】秋の味覚と高知の大自然を大満喫の旅〈旅人・ 紺野まひる〉
[Music] Konno Mahiru’s first trip to Tosa . [Music] We tour the Simanto side by boat. There are a lot of rods . I wonder what that boat is. Everything you see here is a fishing rod. Oh, I see. A fishing line. Those bones have cylinders piled up on them. Ah, what’s that? This is a shrimp rig. Can you catch any? Amazing. [Music] The area around the Simanto River where the river is processed is a strange water area, rich in both sea and river fish. The guy mentioned earlier is also a river fisherman, and serves fish caught on the Simanto side. There wasn’t any. [Music] Ah, this is a trout. This is a trout. It’s best grilled right there. Yeah. Try smelling it differently. There’s a big difference between wild and cured. Oh , let’s try it on the skewer. Here it is. Wow. Look at all this, I could eat it all. Really . Oh, and eggs. These are eggs . This is a female. By this time of year, the third egg is approaching, so they’re pretty oily. Yeah. Uh. That flavor is strong and the aroma is great today. Yeah. The meat is totally different, isn’t it? The meat is delicious. Well, I also ordered some wild eel. Yeah. So. Ah. It smells good. It’s starting to smell good . Is it time to turn it over? Maybe it’s time to turn it over now. There’s quite a bit of meat on this. By grilling it, you can really see how thick the meat is. It’s hot. No, I haven’t seen such thick eel recently. Because this really isn’t seasoned with anything. It’s so fluffy. First, the wasabi. Right. It’s better to have a pungent wasabi so that it’s not too pungent. Is that true? On three, one. Oh, oh. It ‘s falling. This doesn’t get to the point where it’s hot. Just a little. Yeah. About that much, I guess. Yeah. Thick meat. The oil is so rich , we think it might be the richest skin in Japan. It’s a flavor you can only truly appreciate by tasting it. Yes. And it’s a flavor that can only be achieved if it’s picked immediately, like today . Continuing on from the flavors, we head to Shimato Town in the middle reaches of the river. It’s apparently a famous chestnut producing area. I love it. A lot of women love it, don’t they? Chestnut potato pumpkin. [Music] [Music] Oh, what a sudden change. Hello. Hello. Hello. Is it the season now? It’s just started. Ah, yes. Yes. These are Shimato chestnuts. Shimato chestnuts. They’re shiny and beautiful. Ah, there are chestnuts on that side too. Ah , that’s right. Yes. Yeah, right. Right . That’s right. The trees must have a hard time on the slopes. That’s right. Over my feet, yes. Well, most of it is forest, yes. There’s not much flat land. The circular ratio here in Shimato Town is, well, 92 or so. It’s so big, I don’t know why, but we even drink together in the mountains . [Laughter] It blends in. Yes. The difference in temperature between morning and evening is amazing, so that’s what makes the country so big and sweet. Right? Shima Town cultivates chestnuts, taking advantage of the narrow piece of land sandwiched between the river and the mountains. Apparently , the well-drained old slope and the difference in temperature between morning and evening allow the sweet, large chestnuts to grow. [Music] I also help with the cultivation. Oh, it’s true. That old slope is even bigger than I imagined. This blue tree is still growing rapidly, and , um, its stomach is opening up on the tree, and it looks like a person smiling with their teeth showing, so the locals say, “Oh, the stomach is laughing, and it’s about time,” and talk about how it’s about to fall. [Music] That’s a great expression. Really. Ah, this area looks nice. Ah, it’s nice. Beautiful. Oh, it’s amazing. Wow, it’s impressive. Wow. It’s also really big. Ah, it’s amazing. This, well, this is about the national average size, so, 20g. This one is less than 40g. 39 or so. 39 is impressive. Last year, they managed to get one that was 87g. One chestnut. Yes. Wow, that’s amazing. Amazing. Amazing. That’s about four times the weight of a regular chestnut . [Music] Well, let’s go. I’d like to find this one. Like a treasure hunt. Ah, look, a big one that’s over 39. Ah, this one too. Ah, this one too. This one too. Aechu. What do you think of this one? Ah, this one’s pretty good. Ah, but hey, this one’s big. Open. Ah, it’s opening. It’s so steep it’s amazing. This is a rice ball. Ah, it might be good. Right. So close. So close. I end up looking like the woman who came to measure the weight instead of picking chestnuts . So close. Ah, there’s a rice ball. The best is, well, eating them just boiled, which is the taste everyone has at home, and it’s about as strong as a melon. Big. Ah. Oh, that. Oh, that’s nice . Beautiful. Deep yellow. It’s rusty. Good. Let’s smell the aroma, so let’s go under the big chestnut tree. Delicious. Yes. Hearty. And the flesh is already packed inside my body and it’s sweet. It’s sweet. I can see it. Tea cafe. A popular cafe where you can enjoy this. Tea and chestnut soup. I’m getting hungry, so I’ll hurry, but suddenly I see. I love blanc. [Music] [Laughter] [Music] Anyway, let’s go in. I can’t stop here. Hello. [Music] Welcome. What do you recommend the most? It’s plum-like. Ah, the plum-like blanc is just made with blanc and sugar, and wow, the sugar content is kept to under 30%. Well, I’ll have one of these, please. Yes. Yes. Sorry to keep you waiting. Yes. No, I haven’t been waiting at all. Oh, a bitter taste at the end. Wow . Here we go. Mmm. Rich. And it’s fresh, as expected. It’s freshly squeezed. I’ll give the clitoris on top a little more, so it’ll click. Yeah. Delicious. Big. Eating something delicious is. Nice. Happy. I’m really glad to be alive . [Music] I’m filled with the blessings of autumn. Now, we’re finally heading to the Hararyu store in Shimakawa. It says “Hararyu Station” in the area around Mitsu. [Music] My station is a stop with a slope that’s interesting. [Music] Hello. Oh, hello. Welcome. I’ll try something like this today. Yes, this is so cute. Yes. Can anyone ride this? Oh, yes. It says, “I’m just putting this up now .” That’s right. Well, when you leave this roadside station, if you buy something from around here and show us your receipt, we ‘ll take you on the 50. It’s a tea-producing area. Yes, that town. There are lots of tea products inside. I had no idea. Speaking of Kochi, they have all kinds of delicious bonito. Right. Is Kasecha the name of the tea? Oh, Kasecha is when you hide all the tea on top of the tea when it’s in the right season. Oh, like a kettle. Right, right, right, right. And then you cover it. I see. Kasecha is tea that’s been shaded from sunlight just before harvesting to reduce the bitterness. Perfect for Italy. [Music] Okay, sorry to keep you waiting. This is Kasecharate. Yes. Thank you. Let’s go. Yes. Yes. Oh, my name is Fujimura. Nice to meet you. Can I see your ticket? Oh, this one, I just bought this. Let’s see, it’s about… Yes. Thank you. Here we go. Enjoy the scenery while heading to the source. [Music] First, a sip. It was delicious. It was so delicious. That was great. Yes. Please. Let’s go. Wow. It looks like one of those amazing amusement park rides. Like that ride. [Music] Ugh. Ugh. We’ve come really far down. Ah, I can see them coming to pick us up. Chada is going all the way to Ako. Ah, there. Yes, yes, yes, yes, yes. Oh. It feels like Okishi already. It’s kind of Okishi. It’s perfect. Yes. It looks like we’ve climbed up so high in no time. Amazing. [Music] Oh, really? Wow, it’s fast. We’ve arrived. I wonder if this tea came from here too. That’s right. It’s a really gradually growing field. Ah, there’s a faint scent of tea. You can smell it, don’t you? [Music] Green. Wow, s-really. Wow, it’s so beautiful looking the other way. Here we go. Next is mountain sushi. Conger eel. [ Music] Conger eel. It looks like conger eel. It’s midday and I’m enjoying my first trip to Tosa to the fullest. We’ve finally arrived at Izuyama, where the Hararyu store is located. [Music] Okay, let’s get off the car here. Wow, it’s beautiful. And it’s so beautiful. It’s a stream. Phew. [Music] Cool. Yes. Yes. So we’re about 20 to 25 minutes away. Yes. It’s nice. This is really true. It feels like we’re walking parallel to the stream . Yes. This is a national forest. Oh, really? Yes. It’s a natural forest. Wow. I wonder how old it is. Over 100 years have passed. Oh, 100, amazing. Apparently, artificial forestry began in the Taisho era for use as lumber, and it was transported to various places via the Shimane side. [Music] Look at this too, look to the side. You see , according to experts, there’s a side stream at the summit, 1,336.1 meters high , and the sweet water that’s poured there has been filtered over the years , and over the years it’s come out like this, and over a long period of time the spring water flows into the Shimant side, supporting the life cycle of living creatures. [Applause] Please go ahead . Oh , I’ll give you the go-ahead. Now, let’s move on to the battle. Look and find it in the battle. Yes, on the day of the original flow. Wow . Oh, maybe. Oh, really. I saw it. Wow. Yes. That’s right. This is the original flow. I measured the distance from here and it’s 196 seconds. At Shimoda Tama. Wow. At Shimoda Tama. Yes. Here you go. We’ve finally reached the original flow point. Yay. Ah, here we go, a commemorative drink. Let’s have some. Well, let’s go. Delicious. Delicious. Because there’s a current. It’s incredibly delicious today . Amazing. It looks pretty nice, doesn’t it? What do you think? It’s just a spectacular view . No, this is amazing. It’s truly a beautiful piece of nature. So many people. Wow. It’s nice when customers come and see that we’re protecting something so beautiful . That’s right. Well, we all have to protect it together. Right? It was a mystical experience of Takachihoko’s source of life. Apparently, in a village near the Hara Ryu store, there’s a communal dish unique to the three sections. [ Music ] We’ve come quite deep into the mountains. There’s a community bus, but [Music] it runs four times a day . Wow. Mom. Mom, Mom, is a knife-maker. [Music] Hello. Welcome. Hello. Yes. What are you doing right now? This. This is called Ryukyu. Ryukyu is amazing. Wow, so impressive, impressive. This is a knife made in the mom way. Not like that Ka or something. It’s okay. That’s right. Because the land in the three sections is small and there are few shops, many households still grow their own vegetables. [Music] So, that’s all we have today. Let’s have sushi with this . I can’t even imagine it. It’s not a fish, but something with a mouth. That’s right. Tachi no Oshi. It’s shaped like that. I see. It looks like it transforms into a white fish. Yeah. I’ll carry it now. It’s like a soft, melt-in-your-mouth parasol. I think it’s a natural parasol. Hmm, that’s difficult. [Music] This is the page. Is it a reverse sushi? Here you go. What kind of sushi is it that doesn’t use fish? Here you go. Hello. Yes. I’ve brought it. I’ve brought it. I’ve brought it. I ‘ve brought it . Ryukyu. Yes. That’s nice. It’s big. This is Okazaki. Oh, Okazaki Mikko-san here. Yes. Nice to meet you. Let ‘s spread it out a bit. First, we’ll make sushi rice. Like it’s there. Yes. Is this sushi only made around here, as a communal dish? Yeah. In the old days, there were guests, and there were celebrations like oseku and other things. Sometimes it was more convenient than having it at home. In Tosa dialect, “guest” refers to a banquet without a table, and inaka sushi was an essential dish. [Music] Saoka, whose father was a chef, won a Kyodo cooking contest with his inaka sushi, spreading Tosa’s artisanal culture to many people. [Music] Yeah. This is where Sae-chan’s award begins. That’s right, that’s right. Sae-chan’s award: Everyone, this is delicious . Yes, yes. It’s flaky. You do this like this. Yes. It’s amazing. It’s used almost like a utility knife. The knife… Wow, it’s scary. Cut the nagare to the same length as the sardines and peel off the skin . [Music] Salt it. Salt it to remove the moisture. [Music] Well, in the old days, you know, there was no such thing as freezing, so everything was salted. Now let’s make nigiri. Yes. Place some sweet-seasoned Ryukyu sushi on top, and place it in the middle like this. Thinking that it would spread even if you turned it this way , yes. Yes. Yes. Amazing. This is Ryukyu , Ryukyu. The string marks look picturesque, don’t they? Let’s get some water on it. Just leave it plain. Yeah. I think I’ll give it a try too. Well, that’s about it. Yeah. It’s a bit of a challenge , you have to firm it up a bit and turn your hand a bit more. With all your strength. Oh dear. I could see the sound on your face. It makes you look like a really clumsy person. It seems like a lot of work. I’m so sorry. Now, let’s roll it up. Ouch. Ouch. It looks like it’s for sale. Wow. Conger eel. [Music] This is the wisdom of Ebiyama, enjoying what’s available with ingenuity . Finished. A hearty feast from the people of Mibu. Let’s eat. Yeah. Okay. First, we’ll have the Ryukyu. Yeah. So pretty. Yeah. It has a slightly crunchy texture and a refreshing taste. Kids, too, like bamboo shoots. Yeah. It’s delicious. It’s soft and the flavor is well-absorbed. As expected, the ingredients are brought to their full potential and the food tastes delicious. Yeah. Yeah. It’s great. It’s nice to have friends like you. Right. That’s right. Yeah. Yeah. Yeah. I’m also really happy that so many young people are taking over. Yeah. We’re a little worried, aren’t we? Ah, that’s true. See you later. Our seniors have continued and kept coming, so that’s important in itself. Continuing is hard, though. [Music] Right. That’s right. Continuing is like that, too. Grandma used to make it, and so do the grandchildren. Yeah, yeah, yeah, yeah. When they grow up, they might try making it. I think that’s what’s important. [Music] This was my first visit to Kochi. It was a wonderful trip, experiencing the great nature of Tosa and the warmth of its people. [Music] [Music] [Applause] [Music]
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CHAPTERS:
00:00 Opening!!
00:22 屋形船で食べる四万十川でとれる幸／Enjoy the bounty of the Shimanto River on a pleasure boat.
02:54 隠れた名物⁉︎栗の名産地で栗拾い／A hidden speciality!? Chestnut picking in a famous chestnut producing area.
07:15 名物の栗を使った至極のモンブラン‼︎／An exquisite Mont Blanc made with our famous chestnuts!
08:54 秋の土佐の大自然を満喫‼︎ソノトゥクで爽快ドライブ‼︎／Enjoy the great outdoors of Tosa in autumn! An exhilarating drive on the Sonotuk!
12:00 神秘の森⁉︎四万十川の源流点までハイキング／A mysterious forest!? Hike to the source of the Shimanto River
14:51 土佐の郷土料理“野菜のお寿司”⁉︎／Tosa’s local dish “Vegetable sushi”!?
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